CNSXTU - Chuong 1, 2, 3, 4, 5, 6, 7 - ENG. - 20240227 (1) [121-160].pdf

2024-02-27 Stainless steel tanks Fine filtering Filtering is to achieve better clarity. This process should be done for several times during 6 months to 3 years of winemaking process. Fine filtering agents are prot...

2024-02-27 Stainless steel tanks Fine filtering Filtering is to achieve better clarity. This process should be done for several times during 6 months to 3 years of winemaking process. Fine filtering agents are protein-base materials such as gelatin (liquid or powder), egg whites (5-8 egg whites/50gallons) Equipment: Filtering membranes with or without filtering agent. 121  2024-02-27 Membrane Filtering Membrane/Cross flow filtration  remove cells with membrane pores of 0.45 micrometer. 243 Incubation/storing Wine must be incubated in barrels for aromatic enhancement, with low impact of oxygen on wine. Cool incubation needs longer time than warm incubation. Wine incubated in large steel tanks needs longer incubation time than that in the oak barrels. Incubation time: 3 to 6 months or 2 to 3 years. 122  2024-02-27 Incubation/storing Oak barrels are expensive, require large space to be installed, difficult to be cleaned.  use oak pieces instead. Soaking time: 1-3 weeks. Stabilization * Purpose: - Remove excess protein and potassium tartrate crystals precipitated. * Method: - Traditional method: cooling or using additives. 246 123  2024-02-27 Wine storage Blending This is a technical secret of the wine maker. The aim is to create product with its own characteristics of taste and color, and very stable quality. Blending method: – Blend wines from two or more grape varieties of a farm. – Blend wines from two or more grape varieties of different farms. – Blend wines from grapes of different years. 124  2024-02-27 Bottling  Avoid wine oxidation.  Avoid microorganism infection. CÔNG NGHỆ LÊN MEN 249 Chapter II.3: Beer production 125  2024-02-27 Introduction 251 Beer is a popular low alcohol and nutrient-rich beverage. Beer organoleptic properties: – Hop and ethanol combination smell, sweet bitter taste, white- smooth foams. – High concentration of CO2 (4-5g/l)  giving thoroughly refreshment. 252 126  2024-02-27 Beer’s nutrition facts 1 can of beer (356ml) 100g of cow milk contains: contains: Calories :153 Calories : 66 Fat (g): 3.9 Fat (g): 0 Carbohydrates (g): Carbohydrates (g): 4.8 12.64 Protein (g): 3.2 Protein (g): 1.64 Cholesterol (mg): 14 Cholesterol (mg): 0 253 254 127  2024-02-27 255 256 128  2024-02-27 257 Beer ingredients = malt + hop flowers + (adjuncts) + yeasts + water 258 129  2024-02-27 Beer Ingredients 1. Germinated barley (Malt) Barley malt – contains large amounts of enzymes that convert starches to sugars Malting: production of amylases, enzymes that break down starch; and other processes  reduce cloudiness. 259 Beer Ingredients 2. Hops – Humulus lupulus (Cannabaceae) - provides flavor associated with beer - adds enzymes  coagulate proteins, reduce cloudiness - seems to have antibacterial activity 260 130  2024-02-27 Beer Ingredients 3. Adjuncts Unmalted grains – barley, rice, wheat; corn syrup; potatoes – contain starches that can be converted to sugar.  economic consideration – less expensive than malted barley  Light-flavored beer.  Beer produced this way will also have fewer proteins 4. Yeast – Saccharomyces carlsbergensis/S. uvarum (lager beers); S. cerevisiae (ale) 261 5. Water: pH, mineral content  affect taste. 1. Malt - A very important raw material in beer production. - The grain are germinated then dried to a certain moisture content (10 – 12%). - Storage temperature:  300C. Maximum preservation time: 2 years. 262 131  2024-02-27 Structure of a barley seed Barley field 263 Malt Barley Germination converts starch  sugars. These sugars are extracted in the mashing process. This malt extract is then used by the yeast in the fermentation process. Before mashing the malt may be roasted to darken the color and harden the 264 beer. 132  2024-02-27 Malt production Barley seeds - Barley after harvested is cleaned and dried for storage before processing. Moisture: 10-12%. Soaking - Absorb water to moisture content of 40- 44%, for germination. 265 Malt production Germination - Accumulation and enrichment of enzymes system in the seeds. Malt drying - To stop the growth of malt germs and roots, reduce water content to 3-4%, maintain enzymes activity, create aroma and pigments (yellow malt: 850C for 24 hours, black malt: 1050C for 48 hours). - Malt germs and roots must be removed before 266 preservation. 133  2024-02-27 Malt quality criteria Color Bright and glossy yellow Smell Particular Taste Sweet Shape Uniform round Impurities Weeds ≤ 0.1% Broken seeds ≤ 0.5% Weight > 560g/l Moisture content < 5% Saccharification time 15 mins pH 5.5 – 6.5 Poliphenol 5–8% Solubility by dry mass 76 – 81.7% Total protein by dry mass 11.5% 267 Amilase activity 280 – 330 WK Color of malt affects the color of beer 268 134  2024-02-27 Carbohydrates in malt - Cellulose (C5H10O5)n: in the husk (β 1-4 glucose). - Hemicellulose: in the cell wall, (β-D-glucan, β 1-3 and β 1-4). - Pectin and lignin - Sugars and polysaccharide: Glucose: 2 %, Fructose: 1.8%, Saccharose: 1 %, Maltose: 0.1%, Galactose: 0.1%, Raffinose: 0.3-0.5%,. 269 Enzymes in malt 270 135  2024-02-27 Cell wall hydrolyzing enzymes Sitase: – Hemicellulose: pentose + hexose – To optimum = 40oC β -1,4 glucanase (exo-β-glucanase): – Break β-1,4 linkage. – Not available in barley, being synthesized during germination. – To optimum = 40oC, pH = 4.5 β-1,3 glucanase: Break β-1,3 linkage. Pentosanase: Hydrolyse pentosan 271 Starch hydrolyzing enzymes α-amylase: – Break glycoside linkage at any site of the chain. – Synthesized during germination. – Tooptimum = 70-720C, pH = 5.6-5.7 β-amylase: – Increased 3-5 times during germination. – To optimum = 60-650C, pH = 4.7- 4.8 Dextrinase: – Breake the linkage closed to the branched chain. – Synthesized during germination – To optimum = 55-600C, pH = 5.1-5.2 – Break only α-1,4 linkage 272 136  2024-02-27 α-amylase β-amylase 273 Protein hydrolyzing enzymes Proteinase (endopeptidase): – Cut the protein into peptides – Increased 3-5 times during germination – To optimum = 50oC, pH = 4.6-5.0 Carboxypeptidase: – Cut the carboxyl group from the aminoacid of peptide. – To optimum = 50-60oC, pH = 5.2 Aminopeptidase: – Cut the amino group from the aminoacid of peptide. – To optimum = 40-45oC, pH = 7.2 Dipeptidase: – Hydrolyse dipeptide 274 – To optimum = 40-45oC, pH = 7.2 137  2024-02-27 Other enzymes Lipoxygenase: – Decompose linoleic acid. – To optimum = 62oC, pH = 6.6-6.7 – Stabilise beer’s taste Lipase: – Present in embryo and aleuron layer – Increased during germination, decreased during drying. – To optimum = 35-40oC, pH = 5-6 Phophatase: – Decompose ester linkage of phosphoric acid in starch. – To optimum = 70oC, pH = 5.6 Phytase: – Decompose ester linkage of phosphoric acid and inositol. 275 o o – T optimum = 50-53 C, pH = 4.5-5.0 2. Adjunct - A secondary starch source. - Rice: starch content (85.8g/100g), moderate protein (6g/100g), and low cellulose content  ideal element for beer production. - Stored at temperature 300C, humidity ≤ 12%. - Others: rice, wheat, corn syrup, potatoes.  Economic consideration – less expensive than malted barley, light-flavored beer, beer produced this way has fewer proteins. 276 138  2024-02-27 3. Hop flowers 277 Humulus lupulus (hops) 278 139  2024-02-27 - These flowers not only fight off bacterial infections in the beer, they aid in clarification of the beer, stabilize the flavor, fortify surface tension for foams. - Including α and β-acids, α-acids contributes more to the bitterness of a beer. - Essential oils and other aroma: around 200 compounds. - These oils are non-polar, can only be extracted through a short boiling. - Polyphenols: Antioxidants can precipitate and remove nitrogen compounds (polymeric peptides…), stabilize and fortify foam strength of the finished beer. 279 Tannins and polyphenols Procyanidin Catechin Cyanidin 280 140  2024-02-27 Hop flowers product 281 4. Water Important part of brewing process. 80 - 90% (w/w) of finished beer. Used for malt mixing, cooking, saccharification, wort dilution, yeast washing, and equipment sanitation... Water for beer production should be SOFT WATER. Quality of water influences quality of finished beer. 282 Water used: 6L of water for 1 L of beer. 141  2024-02-27 Water quality for beer production Color Transparent Flavor No smell, no off-flavor, no presence of H2S,, Cl2, NH3… pH 6.5-7 Ca2+